Japanese Curry With Winter Squash and Mushrooms

Ingredients

• 4 Tbsp. unsalted butter
• ¼ cup all-purpose flour
• ¼ cup S&B curry powder
• 2 tsp. garam masala
• 3 Tbsp. vegetable oil, divided
• 8 oz. mixed mushrooms (such as maitake, royal trumpet, shiitake, and/or crimini), torn or sliced into 2" pieces
• Kosher salt, freshly ground pepper
• 1 large onion, chopped
• 1 medium carrot, peeled, sliced on a diagonal ½" thick
• 2 celery stalks, sliced on a diagonal ½" thick
• 3 garlic cloves, finely chopped
• 1 1" piece ginger, peeled, finely chopped
• 6 cups low-sodium vegetable broth
• 12 oz. kabocha squash, scrubbed, or other winter squash, peeled, seeds removed, cut into 1" pieces (about 2½ cups)
• 1 Tbsp. plus 1 tsp. honey
• Thinly sliced scallions and cooked short-grain rice (for serving)

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